Focus on Sustainability


    Completed in January 2009, Hendrick House opened our new dining center and focused on reducing our impact on the environment. Our construction design has received a LEED Gold certification and our service has been completely revamped to carry forward the focus of reduce, reuse and recycle.


    Hendrick House participates in a cooking oil recycling program, buys locally grown produce and we no longer use trays for food. This effort has significantly reduced the amount of food waste. Students are excited about the freshly made food, the high quality of our service standards and the fact that we are helping our environment.


    We are looking forward to the challenge of continuing our sustainable efforts throughout our facility. We have added solartubes, shining natural light into our lobby area. Our newly constructed area has light sensors and automatic water flo sensors in the restrooms. Hendrick House uses compact flourescent light bulbs wherever possible.



    Please read about our recent efforts this past summer. This interview with Food Service Director Diane McNattin gives more information about a great night, full of locally grown delights. We hope that this was the first of many Farm-To-Table Dinners yet to come.